This is one of my favorite dishes for a dinner party or family get-together: it’s foolproof, makes a beautiful presentation, and everyone will love the layers and layers of flavor. I use cultivated mushrooms in this recipe, so you can cook it year-round. Orecchiette, which is sometimes referred to as “little ears pasta,” is a famous pasta of the Puglia region of southern Italy, and the ideal shape to hold the creamy sauce.

　　

Ingredients

serves 4

　　8 ounces dried orecchiette

　　2 tablespoons thinly sliced bacon (about 1 piece)

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon thinly sliced garlic

　　3 tablespoons minced shallots

　　4 tablespoons (1/4 cup or 1/2 stick) unsalted butter

　　12 shiitake mushrooms, ends removed, sliced 1/4 inch thick

　　1 cup shimeji mushrooms, ends trimmed

　　2 cups stemmed and halved enoki mushrooms

　　1 cup heavy cream

　　1/2 cup grated Parmesan cheese

　　1 teaspoon kosher salt

　　Pinch of pepper

　　1 tablespoon minced parsley, plus a few parsley leaves for garnish

　　

Step 1

Place a large pot of salted water over high heat and bring to a boil. Add the orecchiette and cook, following package instructions. Drain well.

　　

Step 2

Prepare the sauce while the orecchiette is cooking. Set a large sauté pan over medium-high heat. Add the bacon and cook until crisp, stirring frequently, 3 to 4 minutes. Add the olive oil, then the garlic and shallots and cook, stirring constantly, until the shallots are soft and the garlic is just beginning to turn golden brown, about 1 minute.

　　

Step 3

Stir in the butter. Once it has melted, add all the mushrooms and cook until they become soft, about 4 minutes. Stir in the orecchiette, cream, and Parmesan cheese until well combined, then add the salt, pepper, and minced parsley. Mix well and remove the pan from the heat.

　　

Step 4

To serve, divide the pasta and sauce among 4 plates. Garnish with the parsley leaves.

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